Spicy Chicken Enchiladas

Cut the chicken breasts into 1-inch strips and place them in a medium-sized bowl. Add your preferred marinade to the bowl with the chicken strips and refrigerate for at least 30 minutes.

Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Heat some oil in a large skillet over medium heat. Sear the chicken strips and onions until the chicken is evenly browned, then stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup, and broth. Bring the mixture to a boil, then reduce the heat, cover the skillet, and let it simmer for 20-30 minutes, or until the chicken is no longer pink and the juices run clear.

Take the chicken out of the skillet, shred it when it's cool enough to handle, and set it aside. Allow the remaining mixture in the skillet to simmer and reduce down to approximately 2 1/4 cups.

In a separate medium-sized bowl, combine the shredded chicken with just enough of the skillet mixture to create a paste-like consistency. Mix together with half of the chopped green onions.

Pour the remaining 2 cups of skillet mixture into a 9x13 inch baking dish.

In another skillet, heat the cream over low heat, being careful not to boil it. Dip tortillas in the warm cream to soften and coat them evenly. Spoon about 1/3 cup of chicken mixture onto each tortilla, followed by half of the shredded cheese. Roll up the tortillas and place them seam-side down in the baking dish, drizzling with enchilada sauce. Cover the top of the tortillas with remaining shredded cheese and sprinkle with the remaining chopped green onions.

Bake the rolled tortillas uncovered in your preheated oven for 25 minutes, or until the cheese is melted and bubbling.